Salmon chowder

We made this over the weekend, very tasty indeed.
4 cups hot salmon stock
1 20 ounce can corn kernels in juice
1 pound fresh salmon, I used smoked recipe called for baked
1 cup of milk
3 sticks celery, finely chopped
2 large potatoes, diced
1 large onion, finally chopped, I used a red onion
1/2 cup butter
1/2 cup of flour
1 teaspoon white pepper
1 teaspoon salt

1. in a medium saucepan, over medium heat, add butter onions and celery and sauté until vegetables are soft.
2. reduce to low stir in flour. cook on low for 10 minutes
3. in separate pan, bring salmon stock to a boil over medium heat.
4. add potatoes. cook until soft
5. stir flour mixture into salmon stock and potato mixture
6. stir to blend
7. add salmon, corn and seasonings. simmer 5 minutes.
8. reduce heat to low.
9. stir in milk
10 . eat

Salmon stock
I used the heads and tails of the salmon that I smoked. I had to cut the heads and tails off so they all would fit in the smoker.
put 1 cup of salmon, 1 peeled onion, 4 cloves, 2 roughly chopped carrots, 1 roughly chopped parsnip, 7 black peppercorns, 1/4 cup white wine in a small stockpot and add enough water to cover. bring to a boil. reduce heat to low. cook for 15 minutes, skimming often. strain and reserve salmon stock.
I saved remaining salmon stock and used a little when I reheated up the soup.